JRHB/Stone Vertical Epic Challenge - 02.02.02 - Recipe

JRHB/Stone Vertical Epic Challenge - 02.02.02

Brewer: Karl Homburg
Batch Size: 10.50 gal	Style: Witbier (16A)
Boil Size: 12.89 gal	Style Guide: BJCP 2008
Color: 5.8 SRM	Equipment: Castleburg Brewery - 15 gallon Megapot Brewstand - All Grain
Bitterness: 47.3 IBUs	Boil Time: 60 min
Est OG: 1.075 (18.2° P)	Mash Profile: Castleburg Brewery Temperature Mash, 2 Step, Light Body
Est FG: 1.015 SG (3.9° P)	Fermentation: Ale, Single Stage
ABV: 7.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
17.06 gal	Castleburg Brewery - Belgian Wit	Water	1
7.35 g	Potassium Metabisulfite (Mash 0 min)	Misc	2
4.10 g	Calcium Chloride (Mash 60 min)	Misc	3
2.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
1 lbs 8.00 oz	Rice Hulls (Briess) (0.0 SRM)	Adjunct	5
14 lbs 4.00 oz	Maris Otter (Crisp) (4.0 SRM)	Grain	6
11 lbs 14.96 oz	Wheat - Soft Red, Flaked (Briess) (1.6 SRM)	Grain	7
1 lbs 14.00 oz	Oats, Flaked (Briess) (1.4 SRM)	Grain	8
1 lbs	Acidulated (Weyermann) (1.8 SRM)	Grain	9
2.00 oz	Centennial [10.0%] - Boil 60 min	Hops	10
0.50 oz	Centennial [10.0%] - Boil 60 min	Hops	11
4.62 g	Yeast Nutrient Blend (Wyeast) (Boil 15 min)	Misc	12
0.58 oz	Orange Peel, Bitter (Boil 5 min)	Misc	13
0.53 oz	Coriander Seed (Boil 5 min)	Misc	14
0.37 oz	Orange Peel, Sweet (Boil 5 min)	Misc	15
0.02 oz	Ground Black Pepper (Boil 0 min)	Misc	16
1.0 pkgs	Verboten Ale (RVA Yeast Labs #RVA 241)	Yeast	17